Quality and Preservation of Vegetables (Record no. 6625)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01237 a2200289 4500 |
| 001 - CONTROL NUMBER | |
| control field | 1000446328 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250317111630.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250312042021xx eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000446326 |
| 037 ## - SOURCE OF ACQUISITION | |
| Source of stock number/acquisition | Taylor & Francis |
| Terms of availability | GBP 400.00 |
| Form of issue | BB |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | 01 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | thema |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bic |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | GAR025000 |
| Source | bisac |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012000 |
| Source | bisac |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012010 |
| Source | bisac |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012030 |
| Source | bisac |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012040 |
| Source | bisac |
| 072 7# - SUBJECT CATEGORY CODE | |
| Subject category code | 664.805 |
| Source | bisac |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Michael Eskin |
| 245 10 - TITLE STATEMENT | |
| Title | Quality and Preservation of Vegetables |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1 |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | CRC Press |
| Date of publication, distribution, etc. | 20210530 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 328 p |
| 520 ## - SUMMARY, ETC. | |
| Expansion of summary note | This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion. |
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